Slapdash Squash Tortellini

I had a squash sitting on the counter looking at me and wanted to turn it in to something wonderful, but I wasn’t in the mood to fuss with scraps of dough. This is the short-cut tortellini that I came up with. It may not have been perfectly pretty, but it tasted great.

1 butternut squash (or other winter squash)
olive oil, salt, and white pepper

Parmesan cheese
2 tbls. butter
white pepper, salt

fresh sage leaves
more butter

  1. Split squash, remove seeds,  and drizzle with oil. Sprinkle with salt and pepper. Roast at 350F for about 1 – 1 1/2 hours. Remove skin. Mash with a potato masher or run through the large disc of a food mill. Mix in butter while the squash is still warm (or melt your butter separately and add later).
  2. Make pasta dough. Err on the side of a drier dough. Roll the dough out in big sheets. Flour lightly.
  3. Add your desired amount of Parmesan to the mashed squash. (I used about 1/2 c.) Season with salt and pepper.
  4. Cut your pasta sheets into rough squares. (Herein lies the shortcut! To make beautifully shaped tortellini, use a cookie cutter to create large rounds. The procedure for shaping is the same, though fussier.)
  5. To form the tortellini, place a small amount of filling (about 1 tsp.) in the center of the square. Fold over and seal the seam with a wet finger. Bend the tortellini with the folded side in the center and press ends together. (Place your thumbs on the fold and bend towards you.)
  6. Bring a pot of water to a gentle boil.
  7. Over medium low, melt about 4 tbls. of butter.  Add sage leaves and cook until crispy.
  8. Add tortellini and cook for three minutes each.
  9. Drain tortellini gently and toss with the sage butter sauce. Salt and pepper to taste and add more Paremesan if desired.

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